Vellarikka Moru Curry (Yogurt Curry with Cucumber)

This summer, my aunt gave me some home-grown Squash. It is a variety of Cucumber similar to Sambar Cucumber (See the last pic). As per her suggestion, I decided to make Moru (Yogurt) Curry with the Squash. Traditionally, Moru Curry is made with Grated Coconut so that the curry has thickness. If the Curd used is sour, vegetables or fruits are added to reduce the sourness.

Vellarikka Moru Curry

I have used Plain Yogurt for making this Moru Curry. As the Yogurt is thick, I never add grated Coconut. We enjoyed this yummy Vellarikka Moru curry with rice.

Ingredients

Sambar Cucumber (Vellarikka) – 2 cups (Peeled & diced)

Plain Yogurt – 2 cups

Slit Green Chillies – 3

Turmeric Powder – 1/4 + 1/4 tsp

Water – 1 cup

Salt – to taste

For Seasoning

Finely sliced Shallots – 5 or 6

Dried Red Chillies – 3 or 4

Curry Leaves – A sprig

Finely Minced Ginger – 2 tsp

Turmeric – 1/4 tsp

Fenugreek (Uluva) – A pinch

Jeera (Cumin) Seeds or Powder – 1/4 tsp

Oil – 2 tbsp

Mustard – 1/2 tsp

Preparation Method

Peel the cucumber and remove the seeds. Dice it into small pieces.

In a deep pan, cook the cucumber pieces with salt, 1/4 tsp turmeric powder, slit green chillies and little water. Cook for 5-7 minutes or until the cucumber pieces are tender.